Servings
1
Ingredients
- 6 To 8 slices bacon
- 1 cup Diced yellow onions
- 2/3 cup Flour
- 6 cups Hot chicken stock
- 4 cups Diced -- peeled baked
- Potatoes
- 2 cups Heavy cream
- 1/4 cup Chopped parsley
- 1 1/2 teaspoons Granulated garlic
- 1 1/2 teaspoons Dried basil
- 1 1/2 teaspoons Salt
- 1 1/2 teaspoons Red pepper sauce
- 1 1/2 teaspoons Coarse black pepper
- 1 cup Grated Cheddar cheese
- 1/4 cup Diced green onions -- white
- Part only
- Additional chopped bacon --
- Grated cheese and
- Chopped parsley for
- Garnish
Directions
- Fry bacon until crisp.
- Chop bacon and reserve drippings.
- Cook onions in remaining drippings over medium-high heat until transparent, about 3 minutes.
- Add flour, stirring to prevent lumps.
- Cook 3 – 5 minutes until mix just begins to run golden.
- Add chicken stock gradually, whisking to prevent lumps, until liquid thickens.
- Reduce heat to simmer and add potatoes, cream, chopped bacon, parsley, garlic, basil, salt, pepper sauce and black pepper.
- Simmer 10 minutes; DO NOT ALLOW TO BOIL.
- Add grated cheese and green onions.
- Heat until cheese melts smoothly.
- Garnish each serving as desired with chopped bacon, grated cheese and chopped parsley.
- Recipe By : Mike Czopek Posted to MM-Recipes Digest V4 #303 by “John Weber”
- net> on Nov 23, 97